Butterscotch Chip Bread Pudding
A comforting bread pudding recipe that makes use of expired but safe butterscotch chips.
Ingredients
- 6 cups stale bread, cubed
- 2 cups milk
- 1/2 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup expired butterscotch chips (365 days after expiry)
Instructions
Preheat your oven to 350°F (175°C) and grease a baking dish.
Place the cubed stale bread in a large mixing bowl.
In a saucepan, heat the milk until it starts to steam. Remove from heat.
In a separate bowl, whisk together the granulated sugar, eggs, vanilla extract, cinnamon, and nutmeg.
Slowly pour the hot milk into the sugar and egg mixture, whisking constantly.
Pour the mixture over the cubed bread and let it sit for 10 minutes to allow the bread to absorb the liquid.
Fold in the expired butterscotch chips.
Transfer the bread pudding mixture into the greased baking dish and spread it evenly.
Bake for 40-45 minutes or until the top is golden brown and the center is set.
Allow the bread pudding to cool for a few minutes before serving warm.
Serve and enjoy!